Bannock Dawgs Recipes

NATIVE CREE BANNOCK BREAD

Steps:

• In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
• Next, add the water and work the ingredients into a dough.
• Now, you have two options: the camp fire or the oven.
• To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
• To cook in an oven, spread the dough out into a 16" square cake pan.
• Bake at 425 degrees for about 20 minutes or until golden brown.

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BANNOCK TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

BANNOCK DAWGS

Steps:

• Mix the first four ingredients to make the dough.
• Roll out the dough and let rest for 10 minutes.
• Cut the dough to fit the wieners.
• While you are making the dawgs you can heat up the oil or lard.
• Spread the dough with mustard.
• Top with a wiener and some cheese and onions.
• Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
• Fry until golden brown.
• Note: Let these cool a bit before you eat or you WILL burn your lips!